Posts

Well, I finally did it. I took the plunge and bought a donut pan. The verdict is still out on whether or not this was a good decision health wise, but happiness wise–it seems to be one of the best! We’re super ready to bid summer adieu, and we absolutely cannot wait to try out some pumpkin recipes with our new addition, but until then, we’re getting the most out of the abundance of citrus here in the desert.

These donuts are so light and fresh, and my absolute favorite part? They’re baked!

As always, we want to hear what you’re favorite combos are! Not a grapefruit fan? Try out blueberry! Whatever your preference, be sure to share and tag #LKMakes. Happy Monday you wonderful folks!

INGREDIENTS FOR GRAPEFRUIT GLAZE:

-2 cups powdered sugar

-6-8 tbsp fresh grapefruit juice

INSTRUCTIONS FOR DONUTS:

-Preheat oven to 425 degrees F and grease your donut pans with coconut oil spray.
-In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
-Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.
-Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
-Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide. –Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
-Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.